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1
Cook onions and garlic in butter in a Dutch oven over medium-high heat, stirring constantly till tender.
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2
Add in potatoes and 1 1/2 c. water.
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3
Bring to a boil over medium heat; cover, reduce heat and simmer 12 to 15 min or possibly till potatoes are tender.
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4
Carefully spoon potato mix and rosemary into container of an electric blender; process till smooth.
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5
Return to Dutch oven.
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6
Dissolve bouillon granules in 1/2 c. warm water.
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7
Add in to potato mix.
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8
Cook over low heat till thoroughly heated, stirring occasionally.
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9
With a wire whisk, stir in yogurt (at room temperature).
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10
Serve immediately.
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11
MICROWAVE DIRECTIONS: Place onions, garlic, and butter in a 2 1/2 qt casserole.
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12
Cover with heavy-duty plastic wrap; fold back a small edge to allow steam to escape.
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13
Microwave at HIGH 3 to 5 min or possibly till tender.
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14
Add in potatoes and 1 1/2 c. water; cover and microwave at HIGH 10 to 14 min or possibly till potatoes are tender, stirring once.
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15
Spoon potato mix and rosemary into container of an electric blender; process till smooth.
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16
Return to casserole.
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17
Dissolve bouillon granules in 1/2 c. warm water; add in to potato mix.
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18
Microwave at HIGH 5 min or possibly till thoroughly heated.
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19
With a wire whisk, stir in yogurt (at room temperature).
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20
Serve immediately.
